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Here's a detailed list of 9 chicken recipes, each with ingredients and step-by-step preparation instructions:

1. Classic Roast Chicken

Ingredients:

  • Whole chicken – 1 (about 3.5 lbs)

  • Olive oil – 2 tbsp

  • Garlic – 4 cloves, minced

  • Fresh rosemary – 2 sprigs

  • Lemon – 1, halved

  • Salt – 1 tsp

  • Black pepper – 1/2 tsp

Preparation Steps:

  1. Preheat oven to 425°F (220°C).

  2. Pat chicken dry. Rub with olive oil, garlic, salt, and pepper.

  3. Stuff the cavity with rosemary and lemon.

  4. Place in a roasting pan and roast for 1 hour 15 minutes or until juices run clear.

  5. Let rest 10 minutes before carving.

2. Chicken Tikka Masala

Ingredients:

  • Boneless chicken thighs – 1 lb, cubed

  • Yogurt – 1/2 cup

  • Garlic – 4 cloves, minced

  • Ginger – 1 tbsp, grated

  • Garam masala – 2 tsp

  • Ground cumin – 1 tsp

  • Paprika – 1 tsp

  • Tomato puree – 1 cup

  • Heavy cream – 1/2 cup

  • Salt – 1 tsp

  • Oil – 2 tbsp

Preparation Steps:

  1. Marinate chicken with yogurt, garlic, ginger, and spices for 1 hour.

  2. Sear chicken in a hot pan with oil until browned. Remove.

  3. In the same pan, add tomato puree and simmer 10 mins.

  4. Stir in cream, add chicken, cook 10 mins until fully cooked.

  5. Serve with rice or naan.

3. Honey Garlic Chicken

Ingredients:

  • Chicken breasts – 2, boneless

  • Garlic – 3 cloves, minced

  • Honey – 1/4 cup

  • Soy sauce – 1/4 cup

  • Olive oil – 1 tbsp

  • Cornstarch – 1 tsp (optional)

  • Water – 2 tbsp

Preparation Steps:

  1. Season chicken with salt and pepper.

  2. Sear in a skillet with olive oil until browned.

  3. In a bowl, mix honey, soy sauce, garlic.

  4. Pour over chicken and simmer for 10 mins.

  5. Mix cornstarch and water, stir in to thicken sauce.

  6. Serve over rice or noodles.

4. Chicken Alfredo Pasta

Ingredients:

  • Chicken breast – 2, sliced

  • Fettuccine pasta – 8 oz

  • Butter – 2 tbsp

  • Garlic – 3 cloves, minced

  • Heavy cream – 1 cup

  • Parmesan cheese – 3/4 cup, grated

  • Salt – 1/2 tsp

  • Pepper – 1/4 tsp

Preparation Steps:

  1. Cook pasta, reserve 1/4 cup pasta water.

  2. Sauté chicken in butter until golden. Remove.

  3. Add garlic, cream, and pasta water to pan. Simmer.

  4. Stir in cheese, salt, pepper until melted.

  5. Add pasta and chicken. Toss and serve.

5. Chicken Caesar Salad

Ingredients:

  • Chicken breast – 2, grilled and sliced

  • Romaine lettuce – 1 head, chopped

  • Caesar dressing – 1/3 cup

  • Croutons – 1/2 cup

  • Parmesan cheese – 1/4 cup, shaved

  • Salt & pepper – to taste

Preparation Steps:

  1. Grill or sear chicken with salt and pepper. Let rest, then slice.

  2. In a bowl, combine lettuce, croutons, and cheese.

  3. Add dressing and toss gently.

  4. Top with sliced chicken and serve chilled.

6. Spicy Buffalo Wings

Ingredients:

  • Chicken wings – 2 lbs

  • Hot sauce (Frank’s) – 1/2 cup

  • Butter – 1/4 cup

  • Garlic powder – 1 tsp

  • Salt – 1/2 tsp

  • Black pepper – 1/2 tsp

Preparation Steps:

  1. Preheat oven to 400°F (200°C).

  2. Toss wings with salt, pepper, and garlic powder.

  3. Bake on a wire rack for 40 mins until crispy.

  4. Melt butter, mix with hot sauce.

  5. Toss baked wings in the sauce and serve.

7. Chicken Fried Rice

Ingredients:

  • Cooked rice – 3 cups

  • Chicken breast – 1, diced

  • Eggs – 2

  • Carrots – 1/2 cup, diced

  • Peas – 1/2 cup

  • Soy sauce – 3 tbsp

  • Sesame oil – 1 tbsp

  • Garlic – 2 cloves, minced

  • Green onions – 2, chopped

Preparation Steps:

  1. Scramble eggs in sesame oil, set aside.

  2. Sauté garlic and chicken until cooked.

  3. Add carrots, peas, then rice. Stir-fry 3–5 mins.

  4. Add soy sauce and eggs. Mix well.

  5. Garnish with green onions.

8. Chicken Fajitas

Ingredients:

  • Chicken breast – 2, sliced

  • Bell peppers – 2, sliced

  • Onion – 1, sliced

  • Olive oil – 2 tbsp

  • Lime juice – 1 tbsp

  • Chili powder – 1 tsp

  • Cumin – 1 tsp

  • Paprika – 1 tsp

  • Salt – 1/2 tsp

Preparation Steps:

  1. Toss chicken with spices, lime juice, and oil. Marinate 15 mins.

  2. Sear chicken in a hot pan, remove.

  3. Sauté peppers and onions until soft.

  4. Return chicken to pan, mix and heat through.

  5. Serve with tortillas.

9. Chicken and Mushroom Cream Sauce

Ingredients:

  • Chicken thighs – 4, boneless

  • Mushrooms – 1 cup, sliced

  • Garlic – 2 cloves, minced

  • Heavy cream – 1 cup

  • Parmesan – 1/3 cup, grated

  • Olive oil – 1 tbsp

  • Butter – 1 tbsp

  • Salt – 1/2 tsp

  • Pepper – 1/4 tsp

Preparation Steps:

  1. Cook chicken in olive oil until golden. Set aside.

  2. In same pan, melt butter, add mushrooms and garlic. Cook 5 mins.

  3. Add cream and cheese, stir until thick.

  4. Return chicken to pan, simmer 10 mins.

  5. Serve with rice or pasta.

9 continental recipes:

1. Baked Macaroni and Cheese

Ingredients:

  • Elbow macaroni – 250g

  • Butter – 3 tbsp

  • All-purpose flour – 3 tbsp

  • Milk – 2 cups (warm)

  • Cheddar cheese – 2 cups (grated)

  • Parmesan cheese – 1/2 cup (grated)

  • Mustard powder – 1/2 tsp

  • Salt – 1/2 tsp

  • Black pepper – 1/4 tsp

  • Bread crumbs – 1/2 cup

Preparation:

  1. Preheat oven to 180°C (350°F). Boil macaroni until al dente. Drain and set aside.

  2. In a saucepan, melt butter, then whisk in flour and mustard powder to form a roux.

  3. Gradually add warm milk while whisking to avoid lumps.

  4. Cook until thickened. Add cheddar and Parmesan cheese. Stir until melted.

  5. Season with salt and pepper.

  6. Mix cheese sauce with macaroni and pour into a baking dish.

  7. Top with breadcrumbs and a sprinkle of extra cheese.

  8. Bake for 20–25 minutes until golden and bubbly.

2. Beef Stroganoff

Ingredients:

  • Beef sirloin – 500g (sliced thin)

  • Onion – 1 (sliced)

  • Mushrooms – 1 cup (sliced)

  • Butter – 2 tbsp

  • Sour cream – 1 cup

  • Dijon mustard – 1 tbsp

  • Beef broth – 1/2 cup

  • Salt and pepper – to taste

  • Egg noodles – 300g

Preparation:

  1. Cook egg noodles as per package instructions.

  2. In a pan, melt butter and sauté onions and mushrooms until soft.

  3. Add beef, season with salt and pepper, and cook until browned.

  4. Stir in Dijon mustard and beef broth. Simmer for 10 minutes.

  5. Reduce heat and stir in sour cream. Cook until warmed through.

  6. Serve over egg noodles.

3. Ratatouille

Ingredients:

  • Eggplant – 1 (sliced)

  • Zucchini – 1 (sliced)

  • Bell peppers – 2 (chopped)

  • Onion – 1 (chopped)

  • Tomatoes – 3 (sliced)

  • Garlic – 3 cloves (minced)

  • Olive oil – 3 tbsp

  • Thyme – 1 tsp

  • Basil – for garnish

  • Salt and pepper – to taste

Preparation:

  1. Preheat oven to 190°C (375°F).

  2. Sauté onion and garlic in olive oil until soft.

  3. In a baking dish, layer eggplant, zucchini, peppers, and tomatoes.

  4. Pour sautéed onion and garlic over the vegetables.

  5. Sprinkle thyme, salt, and pepper.

  6. Drizzle with olive oil.

  7. Bake for 35–40 minutes.

  8. Garnish with basil and serve warm.

4. Greek Moussaka

Ingredients:

  • Eggplants – 2 (sliced and grilled)

  • Ground lamb – 500g

  • Onion – 1 (chopped)

  • Garlic – 3 cloves (minced)

  • Tomato paste – 2 tbsp

  • Cinnamon – 1/2 tsp

  • Olive oil – 2 tbsp

  • Bechamel sauce – 2 cups

  • Parmesan cheese – 1/4 cup (grated)

Preparation:

  1. Sauté onions and garlic in olive oil. Add lamb and brown it.

  2. Stir in tomato paste and cinnamon. Simmer for 10 mins.

  3. In a baking dish, layer grilled eggplants, then meat mixture.

  4. Top with béchamel sauce and Parmesan cheese.

  5. Bake at 180°C (350°F) for 40 minutes.

  6. Let rest for 10 minutes before serving.

5. Spanish Paella

Ingredients:

  • Arborio rice – 1 1/2 cups

  • Chicken thighs – 300g (chopped)

  • Shrimp – 200g (peeled)

  • Green peas – 1/2 cup

  • Red bell pepper – 1 (sliced)

  • Onion – 1 (chopped)

  • Garlic – 3 cloves (minced)

  • Olive oil – 3 tbsp

  • Chicken broth – 4 cups

  • Saffron – a pinch

  • Paprika – 1 tsp

  • Salt – to taste

Preparation:

  1. Heat olive oil in a large pan. Cook chicken until browned. Set aside.

  2. In same pan, sauté onion, garlic, and bell pepper.

  3. Add rice, saffron, and paprika. Stir well.

  4. Pour in broth, bring to a boil.

  5. Add chicken back in. Simmer uncovered for 15 mins.

  6. Add shrimp and peas. Cook for 10 more minutes.

  7. Let sit 5 minutes before serving.

6. Fish Meunière

Ingredients:

  • White fish fillets – 4

  • Flour – 1/2 cup

  • Butter – 4 tbsp

  • Lemon juice – 2 tbsp

  • Parsley – 2 tbsp (chopped)

  • Salt and pepper – to taste

Preparation:

  1. Season fish with salt and pepper.

  2. Dredge lightly in flour.

  3. Melt 2 tbsp butter in pan, cook fish until golden (2–3 min per side).

  4. Remove fish. Add remaining butter and lemon juice to pan.

  5. Pour sauce over fish, sprinkle with parsley, and serve.

7. Quiche Lorraine

Ingredients:

  • Shortcrust pastry – 1 sheet

  • Eggs – 4

  • Heavy cream – 1 cup

  • Milk – 1/2 cup

  • Bacon – 150g (cooked and chopped)

  • Gruyère cheese – 1 cup (grated)

  • Nutmeg – a pinch

  • Salt and pepper – to taste

Preparation:

  1. Preheat oven to 180°C (350°F). Line tart pan with pastry.

  2. In a bowl, whisk eggs, cream, milk, salt, pepper, and nutmeg.

  3. Scatter bacon and cheese into the crust.

  4. Pour egg mixture over it.

  5. Bake for 35–40 minutes or until set.

  6. Cool slightly before serving.

8. Chicken Cordon Bleu

Ingredients:

  • Chicken breasts – 2 (flattened)

  • Ham slices – 4

  • Swiss cheese – 4 slices

  • Flour – 1/2 cup

  • Egg – 1 (beaten)

  • Bread crumbs – 1 cup

  • Butter – 2 tbsp

  • Salt and pepper – to taste

Preparation:

  1. Place ham and cheese on each chicken breast, then roll tightly.

  2. Secure with toothpicks.

  3. Dredge in flour, dip in egg, then coat in breadcrumbs.

  4. Fry in butter until golden, then bake at 180°C (350°F) for 20 minutes.

  5. Slice and serve with mustard or creamy sauce.

9.Niçoise Salad

Ingredients:

  • Tuna (canned or grilled) – 200g

  • Green beans – 100g (blanched)

  • Baby potatoes – 200g (boiled and halved)

  • Cherry tomatoes – 1 cup (halved)

  • Hard-boiled eggs – 2 (quartered)

  • Black olives – 1/4 cup

  • Lettuce or mixed greens – 2 cups

For Dressing:

  • Olive oil – 3 tbsp

  • Red wine vinegar – 1 tbsp

  • Dijon mustard – 1 tsp

  • Garlic – 1 clove (minced)

  • Salt and pepper – to taste

Preparation:

  1. In a bowl, whisk together all dressing ingredients.

  2. Arrange lettuce on a large plate or platter.

  3. Top with green beans, potatoes, tuna, tomatoes, eggs, and olives.

  4. Drizzle dressing over the salad.

  5. Serve fresh with crusty bread if desired.

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